Lamb With Rosemary Sauce

Lamb With Rosemary Sauce
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Lamb is often served as a springtime Easter dinner entree. This recipe is tasty and requires much less preparation than the more traditional leg of lamb entree.
15 min
Prep Time
25 min
Total Time
4 servings

Ingredients

Sauce

1/4 cup
sour cream
2 tablespoons
chopped fresh rosemary*
1 tablespoon
pine nuts, toasted, coarsely chopped
1/4 teaspoon
garlic salt

Lamb

2 tablespoons
Land O Lakes® Butter
1 pound
lean lamb loin chops
1/4 teaspoon
garlic salt
1/4 teaspoon
coarse ground pepper

Pasta

2 cups
hot cooked pasta
1 tablespoon
Land O Lakes® Butter, melted
1 teaspoon
freshly grated lemon zest
 
*Substitute 1 tablespoon dried rosemary.

Directions

  1. Combine all sauce ingredients in small bowl. Cover; refrigerate until serving time.
  2. Melt 2 tablespoons butter in 10-inch skillet until sizzling. Add lamb chops; sprinkle with garlic salt and pepper. Cook over medium-high heat, turning occasionally, 8-10 minutes or until desired doneness.
  3. Microwave sauce 30 seconds or until warm.
  4. Add 1 tablespoon melted butter and lemon zest to hot pasta; gently toss.
  5. Serve lamb with sauce and pasta.

Recipe Tips

Nutrition Facts (1 serving)

Calories
400
Cholesterol
105mg
Carbohydrates
23g
Protein
29g
Fat
20g
Sodium
280mg
Dietary Fiber
2g

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